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roast beef risotto
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Flavia Guimarães
@flavinha_guimaraes- Ingredients
- Recipe
- Shredded Roast Beef500 g
- Roast Beef Broth1 l
- Butter1 tablespoon
- Arborio rice400 g
- Onion1 unit(s)
- lime1 unit(s)
- Sicilian lemon1 unit(s)
- Egg Yolk1 unit(s)
- White wine200 ml
- Grated Parmesan50 g
- Separate the roast beef from its sauce and shred. Reserve
- Transfer the roast beef sauce to a pan, add water until you have about 1L of broth. Boil for 5 minutes and pass through a colander. Return to the pan and leave on low heat.
- In a pan, sauté the chopped onion, add the rice and cover with the wine.
- Keep stirring and adding the broth whenever it starts to dry up. In about 18 minutes the rice should be soft, if not, keep adding broth until you reach the desired point.
- Mix the grated Parmesan with the lemon juice and the yolk, throw it in the risotto pan with the fire off. Incorporate well.
- Put the tablespoon of butter at room temperature and mix.
- Cut slices of Sicilian lemon and pass in a hot skillet for 1min each side
- Finish by serving the risotto with the lemon slices on top and a drizzle of olive oil.
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